Heirloom Tomato Cucumber Feta Salad with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Heirloom Tomato Cucumber Feta Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Heirloom Tomato Cucumber Feta Salad with Grilled Chicken

Tender grilled chicken breast served over a vibrant medley of heirloom tomatoes and crisp cucumbers, tossed in a zesty lemon-herb vinaigrette and topped with creamy feta.

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NUTRITION

468kcal
Protein
52.2g
Fat
20.0g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz pasture-raised chicken breast

1.5 cup heirloom tomatoes

1 cup english cucumber

1 oz grass-fed feta cheese

0.25 cup red onion

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

  • 1

    Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, chop the heirloom tomatoes into bite-sized wedges and slice the English cucumber into half-moons.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining salt, pepper, and oregano to create the vinaigrette.

  • 5

    In a large bowl, combine the tomatoes, cucumbers, and thinly sliced red onion, then toss gently with the vinaigrette.

  • 6

    Slice the grilled chicken into strips and arrange them over the salad.

  • 7

    Crumble the grass-fed feta over the top and garnish with freshly chopped parsley before serving.

Heirloom Tomato Cucumber Feta Salad with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Heirloom Tomato Cucumber Feta Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Heirloom Tomato Cucumber Feta Salad with Grilled Chicken

Tender grilled chicken breast served over a vibrant medley of heirloom tomatoes and crisp cucumbers, tossed in a zesty lemon-herb vinaigrette and topped with creamy feta.

NUTRITION

468kcal
Protein
52.2g
Fat
20.0g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz pasture-raised chicken breast

1.5 cup heirloom tomatoes

1 cup english cucumber

1 oz grass-fed feta cheese

0.25 cup red onion

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

  • 1

    Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, chop the heirloom tomatoes into bite-sized wedges and slice the English cucumber into half-moons.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining salt, pepper, and oregano to create the vinaigrette.

  • 5

    In a large bowl, combine the tomatoes, cucumbers, and thinly sliced red onion, then toss gently with the vinaigrette.

  • 6

    Slice the grilled chicken into strips and arrange them over the salad.

  • 7

    Crumble the grass-fed feta over the top and garnish with freshly chopped parsley before serving.